This soup takes me back to my own childhood. My Mum used to make it on summer days and I have always associated this soup with long happy summer days in the garden. It was this soup that made me realise I was really interested in food.
Caravan Cookbook by Monica Rivron, published by Pavilion and photography by Yuki Sugiura.
With ideas for barbecues, rainy-day baking, "booze bites," and more, this is the perfect cookbook for RV lovers For many people food is one of the most enjoyable elements of a vacation, but no RV traveler wants to feel that they’ve spent hours slaving in a hot, small kitchen. Delicious, uncomplicated, and simple to prepare recipes that will satisfy family and friends are the perfect solution. Part of the fun of travel is shopping for ingredients in local markets and supermarkets, and the recipes here make the most of fresh produce that can be sourced anywhere, as well as giving guidance on the best essentials to bring from home. Ideas for picnics (Sausage, Leek & Mozzarella Rolls or Potato & Bacon Salad), snacks (Roast Pepper with Goat Cheese ...© 2013 Monica Rivron / Anova · Reproduced with permission.
Turn on the slow cooker to High.
Sauté the spring onions in a little knob of butter for 2 minutes, then add the wine and lettuce and cook for a further 3 minutes. Tip into the slow cooker and add the stock, then leave to slow cook for about 30 minutes.
(If you are making this on the hob, simmer gently for 20 minutes. Ensure that the soup does not come to the boil at any point.) Take the casserole dish out of the slow cooker and blend the soup with a hand blender. Add the double cream, then sprinkle over the coriander.
Serve immediately or leave to cool and then reheat to serve later.